Chickpea, Broccoli & Olive Salad
Although I love hummus, chickpeas aren't my favorite legume. I enjoy their nuttiness, but they seem to require a strong flavor profile to make them truly appealing. So for this salad, I sauteed the chickpeas in olive oil, garlic, red pepper flakes, cumin, sumac and harissa to add plenty of flavor. I added tiny broccoli florettes, but cooked them lightly to make sure they retained their crunch appeal, then added briny sliced black olives. Fresh lemon juice and a combination of champagne and sherry vinegar added depth and I adjusted the heat with cayenne pepper.
The final steps included feta, pine nuts, chopped cilantro, a little lemon olive oil and S&P to taste.
The result was a chickpea salad I couldn't stop eating!
Another great option for a high-protein, healthy salad on-the-go! I got my sumac and harissa from Williams-Sonoma, but if you don't have these spices on hand, don't let that stop you from trying this recipe. Fresh lemon juice and cayenne will make this dish sing, but don't skip the cumin.